Melba Sauce

A versatile raspberry sauce. Can be used in peach melba, raspberry fool, or even drizzled over a piece of pound cake. **tips below.

Thaw raspberries.

Place in medium saucepan.

Cover and gently simmer 15 minutes.

Put through a fine strainer into a glass measuring cup , pressing gently to extract as much juice as possible.

Discard seeds and pulp.

Add water to juice , if necessary to make 2 / 3 cup.

Return juice to clean pan.

Add remaining ingredients.

Simmer and stir until jelly melts , sugar dissolves and mixture is smooth.

Pour into an airtight jar.

Cool.

Cover and refrigerate until ready to use.

For a thicker sauce , either add more jelly or do not dilute juice from raspberries.

If sauce becomes too thick , add water , bring to a boil and stir until smooth.

frozen raspberries, red currant jelly, sugar, lemon juice, lemon peel, salt